Second photo was my first stir…leeks everywhere.

Anybody got 150 grilled cheese sandwiches?

So for some background, I’m active duty Navy and I am currently stationed on Whidbey Island. I go to the galley a few times a week hoping they have this broccoli cheddar soup and today they had it. I was able to get some of the tips and tricks for the soup from one of the other cooks and I want to share it.

“also as promised recipe card just add paprika cajun seasoning onion powder and cayenne pepper from what’s already in it”

Either way, happy to be here!

• 1 large butternut squash cut in half and seeded
• 1 tablespoon butter, melted
• 3-4 medium golden potatoes, quartered
• 2 tablespoons butter
• 1 large sweet onion, chopped
• 2 large apples, chopped
• 1 large carrot, chopped
• 1/2 stalk celery, chopped
• 8-10 fresh sage leaves, minced
• 1 1/2 teaspoons salt (or more to taste)
• 1/4 black pepper (or more to taste)
• 1 1/2 teaspoon cinnamon (option \ or more to taste)
• 3 cups vegetable broth or stock (chicken also works well)
• 2 cups water
• 1/3 cup cream (optional)

1. preheat oven to 425 degrees and line baking sheet with aluminum foil
2. brush butternut squash with melted butter until fully coated and place face down on pan. Toss potatoes with remaining melted butter and arrange on pan around squash. Season generously with salt and pepper.
3. ⁠roast for 50-60 minutes, or until you can easily pierce outer skin with fork and skin easily peels from flesh
4. ⁠meanwhile in large pot, melt 2 tablespoons of butter over medium heat. When butter is hot, add onions, apples, carrots, celery, sage, season with salt, pepper, and cinnamon to taste.
5. ⁠cook over medium heat until softened, around 7-10minutes. If squash is still not don’t after veggies are cooked, set pot to the side.
6. ⁠take squash from oven and use a spoon or fork to scoop out the flesh from the skin. Throw away skins and add squash and potatoes to the pot with the cooked veggies.
7. ⁠Add broth, water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Bring to boil over medium-high heat.
8. ⁠Reduce head to median and simmer soup for 15-20 minutes. Use a spoon to break up any large chunks of squash or potato that still remain.
9. ⁠OPTIONAL: turn off the heat and stir in cream. You can also wait to add cream into each individual serving of soup before you eat it. You can safely freeze the soup without the cream for a few months.
10. ⁠Blend soup and serve :)

Easy to make budget friendly soup, just top with black pepper or chili and serve with crusty bread. Makes 6+ serves and freezes well. Enjoy.

Ingredients.

• 15 ml oil

• 2 chicken drumsticks

• 125 grams well diced onion.

• 2- 3 grated cloves garlic

• 1 well diced sick/stalk celery

• 2-3 dried bay leaves.

• 330 grams peeled and thinly sliced carrots.

• 330 grams peeled and diced potatoes

• 125 grams frozen peas or corn

• 1 litre chicken stock + stock/water to dilute the soup.

• Serve with topped with black pepper and crusty bread.

Method

• Heat the oil in a large saucepan.

• Add the chicken drumsticks and cook, turning frequently to seal the meat

• Add the onions, garlic and celery, cook with the chicken until the onion is translucent.

• Add the remaining ingredients to the chicken and stir well.

• Pour in the stock and bay leaves and stir well to combine.

• Turn up the heat, bring to a boil, then lower and simmer until the chicken is cooked and vegetables are soft.

• Turn off the heat, allow to cool and season to taste

• Remove the bay leaves and chicken. Strip the meat from the bones, then return the meat to the saucepan - discard the bay leaves.

• Using a stick blender - blitz the soup, adding more stock or water to achieve a desired consistency.

• Reheat the soup and serve topped with lots of black pepper and crusty bread.

• Leftovers freeze well.

My beautiful instant pot corn chowder! I will link the recipe as a comment. I also added chopped jalapeños and bell peppers when I sautéed the onions.

It’s by far my favorite soup I’ve ever made!

It was my first time and it came out amazing!!

What’s your faves? I’m ordering groceries on Prime and I’m stuck. There’s not a lot of Reddit threads on this, so I had to ask.

I’m kinda interested in thoughts on the Tomato Parmesan (thinking about making grilled cheese), Chicken Artichoke Lemon, maybe one of their chicken noodle soups.

But open to hear your thoughts!

The homemade bone broth from my previous post, Andoule sausage, shrimp, cabbage, kale, spinach, celery, carrots, yellow onion, tomatoes, and red, green, and yellow bell peppers. Served with dirty rice and quinoa.

And I have some questions! Right now I have a pound and a half of chicken feet and about 20 wing tips. Is that enough to make stock? Ideally, I would like to make 2 quarts of stock. Also, while the stock components are simmering can I also poach my chicken thighs that I plan on shredding for the soup? Meaning poach chicken thighs in the stock while it’s simmering. Thanks a lot.

w/ some buttered crusty italian bread

Made chicken noodle soup for the first time ever. I get why people eat this when they’re sick. Very cozy and comforting. Still doesn’t hit as hard as minestrone tho. lol

I pulled some leftover bean soup out of the freezer. Was surprised because I couldn't remember putting hot dogs in it. Turns out they were chopped carrots. Kinda disappointed if I'm honest.

I love an odd soup. I had some veggies that were a bit past their prime, and a couple cans of fruit that needed a purpose.

It went something like this:

Peel and slice two pounds of carrots and two big potatoes, lightly coat them in a mix of vegetable oil, sesame oil, chili oil, jarlic, ginger paste, salt, pepper, whatever. Roast at 400 until they're nice and tender and a wee bit blackened.

Chop up one big onion, four stalks of celery, and three handfuls of spinach.

In a bigass bowl, throw in one can of diced pears (with juice) and one can of diced peaches (also with juice). Throw in some Indian spices and hot sauce. And the spinach. And (this is where it might sound gross), a big dollop of cottage cheese. I would have preferred to use coconut milk instead, but I didn't have any...and my next choice (Greek yogurt) was also out of stock in my kitchen. Anyway...go ham on that shit with an immersion blender.

Then toss the roasted carrots and taters and some water in there, and keep on blending.

While doing all that, heat up some oil in a pot and get the onions going, and then the celery.

Add the bowl of blended stuff to the pot.

Simmer for a bit.

Eat soup.